Nutritional Facts

Directions

In a large skillet, saute onion in butter until tender. Add the spinach, and 2 tablespoons walnuts; cook and stir just until spinach is wilted. Add garlic: cook 1 minute longer. Remove from the heat; set aside.

Cut a deep slit in each pork chop, forming a pocket. Stuff 1/4 cup spinach mixture into each chop; secure with toothpicks. Sprinkle with pepper. In the same skillet, cook chops in oil for 4-8 minutes on each side until a thermometer reads 145°. Remove and keep warm. Let meat stand 5 minutes before serving.

Stir flour and salt into skillet until blended. Gradually stir in broth and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops; sprinkle with remaining walnuts.Yield: 4 servings.

Originally published as Spinach Pork Chops with Lemon Gravy in Simple & Delicious
July/August 2009, p13

"I used diced fresh mushrooms instead of walnuts because one of my family members is allergic to nuts. I increased both the garlic and lemon juice. This was a delicious and I would definitely make it again."